Blueberry Jam

By littlefish

At the height of blueberry season, you'll find me making many jars of this savory jam for friends and family. Not only is it sugar-free, this jam is cholesterol-free besides. So, it's perfect for everyone! —Fran Boise, Marion, New York

Ingredients

• 1/3 cup thawed apple juice concentrate
• 1 envelope plain gelatin
• 5 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon

Details

Servings 64
Adapted from tasteofhome.com

Preparation

Step 1

Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks. Yield: 4 cups